Hibachi Chicken Fried Rice Bowl
Chef Tracey combines three beloved Japanese classics in one delightful, family-favorite meal. First, the base: Savory fried rice studded with tender-crisp broccoli, carrot, onion, and zucchini. Next, the topping: Smoky, tender grilled chicken glazed in a garlicky, umami-rich soy sauce. And finally: The Yum Yum Sauce that brings the dish together with its signature creamy, tangy, and sweet notes. Go ahead and put this one on repeat.
Nutritional facts
Protein
66g
Carbs
136g
Calories
1260kcal
Fat
47g
Ingredients
Butter, Carrots, Broccoli , Garlic Powder, Black Pepper, Garlic, Egg, Sugar, Zucchini, Onion, Light Soy Sauce, Jasmine Rice, Mayonnaise, Apple Cider Vinegar, Ketchup, Chicken Breast, Canola Oil, Soy Sauce, Paprika
Contains milk, eggs, wheat, soybeans.
Reviews
4.1
Based on 232 reviews
Angela · 08/08/25
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About Tracey Bloom
Chef Tracey Bloom, originally a New York native, took her talents south to Atlanta, Georgia, after graduating from the prestigious CIA (Culinary Institute of America). Chef Tracey earned her spot as one of the top 25 chefs in the city of Atlanta and has appeared on many shows, including Bravo’s Top Chef and Don’t Be Tardy. Bloom published her first cookbook, “Cooking in Full Bloom,” in October 2022. She has worked in some of the best restaurants in Atlanta, including the Buckhead Life Group, Table 1280, and Ray's Killer Creek. After many years in the restaurant scene, Chef started her own successful boutique catering company based out of Atlanta. In addition to all that, she can be found teaching cooking classes and participating in food and wine festivals around the country. In her spare time, she enjoys traveling, listening to Stevie Nicks, and spending time with her 6-year-old son, Kannon.
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